But there are not many mushrooms with umbrella handles. I usually have bad luck, and I often can't pick it all autumn. This deepened my fascination with Agaricus blazei.
When I grow up, all kinds of mushrooms in the vegetable market are collected in the kitchen. Sometimes fried, sometimes stewed, sometimes cold. In short, I never get tired of eating, and the more I eat, the more I love it!
My husband's hometown, in the mountainous area of Changbai Mountain, is full of all kinds of exotic mushrooms: hazel mushroom, shiitake mushroom, round mushroom, Tricholoma matsutake and Tricholoma matsutake. The most rare thing is that these are all wild!
A few days ago, my mother-in-law mailed all kinds of wild mushrooms, including matsutake. This is my first time to eat Tricholoma matsutake. I made it carefully and served it. Just smelling the thick smell of mushrooms makes my mouth water. I can't wait to send a small piece of mushroom to my mouth. The rich aroma of mushrooms immediately caught the taste buds, and the delicious food spread immediately, faster than spring grass. It tastes like QQ, soft and tender, with fragrant lips and teeth and endless aftertaste.
The practice of Tricholoma matsutake is actually very simple. It can be stewed or fried. It is also very common to cook this "roast chicken with pine mushrooms" today.
1. Prepare ingredients: 80g dried Tricholoma matsutake, half a native chicken, one potato and one carrot.
Second, the steps:
1. Wash the dried Tricholoma matsutake and soak it in purified water for about 3 hours (Tricholoma matsutake has high nutritional value, so keep the water).
2. Cut the chicken into pieces and blanch it. In another pot, boil pure water, add the cooked chicken, and add the ginger slices and onion segments. Cook the chicken over low heat until it is medium-cooked.
3. Cut the potatoes and carrots into thick slices, put the oil in a wok, add the potatoes and carrots after the oil is hot, stir fry for a while, and add the soaked pine mushrooms and stir fry evenly.
4. Add cooked chicken, a small amount of chicken soup, and water soaked in Agaricus blazei. Slow stew over medium and small fire, add salt when cooked, and consume a small amount of oil.
When carrots and potatoes are cooked, they can be served.
It suggests the nutritional value of Tricholoma matsutake.
Tricholoma matsutake is one of the few wild mushrooms that cannot be cultivated artificially at present. Also called Tricholoma matsutake, Tricholoma matsutake, Tricholoma matsutake. In addition to the general growth conditions of mushrooms, they must also grow with pine trees, and they are born with pine roots. Its meat is plump, delicious and tender, with excellent flavor, attractive fragrance and rich nutrition. Let's look at the nutritional value of Tricholoma matsutake!
The nutritional value of Tricholoma matsutake is very high and precious, and it has always been known as the "king of bacteria" and "mountain treasure", and its status is no less than Hericium erinaceus and Ganoderma lucidum. Every 100g of matsutake contains 48.20g of hydrate, E3.09 of fat, 0.0 1mg of thiamine, 98.44mg of selenium, 0.63mg of manganese/kloc-0, 4.00mg of calcium/kloc-0 and 0/0 of copper.
Nutritional value of Tricholoma matsutake
1, Tricholoma matsutake is rich in copper, which is an indispensable micronutrient for human body and has an important influence on central nervous system, immune system, hair, skin and bone tissue.
2, matsutake is rich in cellulose, which can make people feel full and help to lose weight. After eating, it can stimulate gastrointestinal tract and prevent constipation, hemorrhoids and other diseases.
3. Tricholoma matsutake is rich in protein. Protein can maintain the balance of potassium and sodium, eliminate edema, improve immunity, lower blood pressure and buffer anemia, which is beneficial to growth and development.
4. Tricholoma matsutake is rich in carbohydrates, which is the necessary energy to store and provide heat energy and maintain brain function. It can regulate fat metabolism and enhance intestinal function.
5. Tricholoma matsutake contains chromium and polyhydric alcohol, which plays an auxiliary therapeutic role in strengthening the stomach, preventing diseases, resisting cancer, treating diabetes, and preventing premature aging.
6. Tricholoma matsutake has a good anti-radiation effect. According to the research, it can grow well in areas suffering from nuclear pollution, but the living conditions of other organisms are not optimistic.
Other edible methods of Tricholoma matsutake:
1, fried meat with Tricholoma matsutake
Ingredients: Tricholoma matsutake, pork belly, chopped green onion, minced garlic, Jiang Mo, cucumber, cooking wine, soy sauce, chicken essence and salt.
Practice ① Wash the pine mill with clear water and cut chopped green onion, minced garlic, Jiang Mo, sliced meat and cucumber for later use. (2) Put a proper amount of oil into the pot, stir-fry the sliced meat first, then add chopped green onion, minced garlic and Jiang Mo, and add cooking wine after stir-frying. ③ Add Tricholoma matsutake, stir-fry over high fire, and add chicken essence, salt and soy sauce. (4) When the pan is ready, pour in cucumber slices and add minced garlic again.
2. Cover rice with pine mushrooms
Ingredients: rice 300g, diced meat 100g, Tricholoma matsutake 150g, green pepper 50g, red pepper 30g, ginger, onion, salt, soy sauce, oyster sauce and chicken essence.
Practice 1 soak Tricholoma matsutake and wash it. (2) Dice green pepper, onion and ginger. (3) Put oil in the pan, stir-fry onion and Jiang Mo, and add diced meat. ④ The color of diced meat turns white, and Tricholoma matsutake is added. ⑤ Mix in soy sauce, oyster sauce and salt, add a little water and cook until it is 80% cooked. ⑥ Add green and red peppers, stir well, and sprinkle chicken essence.
3. Stir-fried Tricholoma matsutake
Ingredients: Tricholoma matsutake, a little pepper, a little garlic, a little oil, a little salt, a little pepper and a little chicken essence.
Practice 1 Wash pepper and cut into pieces for later use, and cut garlic into pieces. ② Wash Tricholoma matsutake and tear it into small pieces by hand. (3) Add water to the pot, put the water into the Tricholoma matsutake, and take it out after boiling. (4) Put oil in the pot, add minced garlic and stir-fry until fragrant. ⑤ Add Chili and stir fry, then add Tricholoma matsutake and stir fry. 6. Add pepper, chicken essence and salt to taste.